Racing Extinction

Dear all,

Yesterday was the long anticipated launch of the documentary “Racing Extinction” on Discovery channel. Discovery’s executive vice president for documentaries and specials estimates at least 500 million people to watch! The film, by oscar winning director Louie Psihoyos, looks a global warming as a a potential extinction-level event and particularly on its impact on ocean life. It really is a movie the entire world must pay attention to.

“Extinction is an enormous problem but don’t be overwhelmed. Together, we can fight it on all fronts and curb extinction and species loss. We can’t do everything at once but each action you take matters.”

For the filmmakers, the challenge is also to raise awareness beyond those who are already environmentally conscious. “It’s about scale. We can show this in theaters like this with like-minded people but it’s about scaling up,” said Psihoyos.

Adhering to a plant-based diet is actually the fastest way we can curb carbon emissions. The food we eat has a major effect on our waterways, the quality of the air we breathe and on the environment around us.

Speaking of food- I have to share one more whole-food plant-based burger recipe that I served yesterday before watching the documentary. And by the way- you gotta see the customized and fluorescent Tesla in the movie!

We were all blown away by the amazing images and projections in the movie!

Now, here is the recipe- instead of grilled portobellos, I made truly delicious

PORTOBELLO PATTIES

The secret of this recipe lies in the caramelized onions. Caramelizing onions, by slowly cooking them in a little olive oil until they are richly browned, is a wonderful way to pull flavor out of these simple ingredients. Onions are naturally sweet; and as caramel comes from the simple cooking of sugar, when you slowly cook onions over an extended period of time, the natural sugars in the onions caramelize, making the result intensely and wonderfully flavorful.